Mystery Thread

Here's a "receipt" for cranberry orange muffins that was posted on a forum I follow on LiveJournal:
Directions

Preparation:

Preheat your oven to 375°F (190°C).

Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well with butter.

Mixing Dry Ingredients:

In a spacious bowl, sift together 2 1/4 cups all-purpose flour, 3/4 cup granulated sugar, 1 1/2 tablespoons baking powder, and 1/2 teaspoon salt.

Combining Wet Ingredients:

In a separate bowl, whisk together the 3/4 cup melted unsalted butter, zest of 2 oranges,
3/4 cup freshly squeezed orange juice, 2 large eggs, and 1 tablespoon vanilla extract.
This mixture should be whisked until it’s completely combined, ensuring that each muffin has a consistent taste and texture.

Creating the Batter:

Pour the wet ingredients into the dry ingredients, stirring just until combined. Over Mixing can lead to tough muffins, so mix until you no longer see any streaks of flour.

Gently fold in 1 1/4 cups fresh cranberries, distributing them evenly throughout the batter.

Baking:

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Cooling:

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

After 5 minutes, move them to a wire rack to cool completely.
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Phyllis Sidhe_Uaine
 
Shared on a LiveJournal community I belong to:
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Mix together

1 box yellow cake mix
1 small box lemon pudding
4 eggs
1/2 cup water
1/2 cup rum(light color)

Grease and flour bottom of angel food cake pan. Cover bottom with finely chopped pecans or English walnuts.

Pour batter over nuts and bake for 1 hour at 350°

Remove from oven and while hot, punch holes in cake with an ice pick and pour hot sauce over cake. Cool cake completely in pan before removing.

Hot sauce

1 cup sugar
1/4 cup water
1 stick oleo
Boil one minute and add 1/4 cup rum. Pour over cake

Phyllis Sidhe_Uaine
 
I apologize for posting this while there are members who are fasting (it's a "receipt" for an Irish Cream quickbread loaf):
INGREDIENTS

Nonstick cooking spray

1 cup/225 grams unsalted butter (2 sticks), at room temperature

1⅔cups/215 grams all-purpose flour, plus more for dusting the pan

⅔cup/145 grams light brown sugar

½cup/100 grams granulated sugar

4 Large eggs, at room temperature

1¼teaspoons baking powder

½teaspoon fine sea salt

½cup/120 milliliters Irish cream

FOR THE GLAZE

1¼cups/155 grams confectioners’ sugar

3 tablespoons Irish cream, plus more as needed

PREPARATION

Step 1
Heat the oven to 350 degrees. Spray a 9-inch loaf pan with nonstick spray, then dust with flour.

Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing on medium speed until incorporated, about 30 seconds each. Scrape down the sides of the bowl after each addition.

Step 3
In a medium bowl, whisk together the flour, baking powder and salt. Add the mixture to the bowl of the stand mixer and mix on low until incorporated, about 30 seconds. Add the Irish cream and mix on low to combine, 15 seconds more.

Step 4
Pour the batter into the prepared pan and spread in an even layer. Bake until the surface of the cake is lightly golden brown and a toothpick inserted into the thickest part comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.

Step 5
Make the glaze: Whisk the powdered sugar and Irish cream together in a medium bowl to form a thick glaze. Spoon the glaze over the surface of the loaf, letting the excess drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.
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Originally posted on a LiveJournal community forum I belong to...

Phyllis Sidhe_Uaine
 
This "receipt" uses items that were created during the early days of the American/"American" space program:
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This "sandwich" is Lebanese-inspired:

I don't know if it can be made with veggie "meat" for vegetarians... :oops:

Phyllis Sidhe_Uaine
 
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